Step 1

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter to cut the butter into the flour mixture.Pour the chocolate chips into the flour mixture and fluff together until evenly dispersed. Set aside (in the freezer if you're making this ahead of time or have to take a break in the middle of making the scones to keep the butter cold).

Step 2

To a separate bowl whisk together the sourdough discard, heavy cream, milk, eggs and vanilla extract until smooth and incorporated.

Step 3

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key to tender scones is to not over-mix it.

Step 4

Dump the dough onto the counter and pat into an 8 inch circle, about 1 inch thick. Use a sharp knife or bench scraper to cut the scones into 8 triangular pieces. Alternatively, dough can be rolled into an 8 inch square and cut into 12-16 smaller pieces if desired. At this point scone dough can be frozen and baked later, see recipe notes.

Step 5

Line an 18 by 13 inch baking sheet with parchment paper. Place the scones on top of the parchment, separated so they aren't touching. Preheat the oven to 425ºF. While the oven is preheating, chill the scone dough in the freezer for 10 minutes. Brush scones with heavy cream and sprinkle with granulated sugar. Bake for 15 minutes until the edges are crispy and the scones are baked all the way through.

Step 6

While the scones are baking, whip up the simple glaze. Whisk together the powdered sugar, milk and vanilla extract. Drizzle on top of warm scones and enjoy!